Recommended health-preserving food therapy: Dàn Chǐ Cōng Bái Bāo Dòufu (Light Fermented Soybean and Scallion Tofu Soup)
In early spring, temperatures often fluctuate, making the body susceptible to invasion by wind and cold, leading to colds. We recommend a dish–Dàn Chǐ Cōng Bái Bāo Dòufu, which disperses wind pathogens and supports the body’s defenses, suitable for food therapy during the onset of wind-cold colds or initial wind-heat conditions.
This recipe is derived from 《Yǐnshí Liáofǎ (Dietary Therapy)》. It is suitable for elderly individuals with weak constitutions suffering from colds, presenting symptoms such as headache, body aches, mild chills, cough, sore throat, nasal congestion, and runny nose. This recipe is an excellent food therapy for treating mild cases of wind pathogen invasion in the elderly with weak constitutions. (Not suitable for severe cases)
01Ingredients
Ingredients: Dàn Dòuchǐ (Light Fermented Soybean) 12g, Cōng Bái (Scallion White) 15g, Dòufu (Tofu) 200g.
02Analysis of the Recipe
Let’s break down this recipe:
Dàn Dòuchǐ: Disperses pathogens, alleviates irritability, and releases trapped heat.
Cōng Bái: Reduces abdominal discomfort caused by laxative effects, moderating the medicinal properties.
Dòufu: Benefits the stomach and harmonizes the middle, supports the body’s defenses and releases pathogens.
It is spicy and dispersive without being overly drying or harsh, avoiding excessive sweating that harms fluids; suitable for elderly patients with weak constitutions and external wind pathogen invasion.
03Preparation and Usage
1. Add 1.5 bowls of water to the tofu and simmer slightly.
2. Add Dàn Dòuchǐ and simmer until about half a bowl remains.
3. Then add Cōng Bái, bring to a boil, and serve.
4. Consume while hot, and cover to induce slight sweating afterward.